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Cooker sabudana khichdi recipe | farali khichdi in cooker | sabudana batata khichdi

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 20 minutes
Soaking time 4 hours
Total Time 4 hours 25 minutes
Course Farali Recipe, Vrat
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 1 cup sabudana
  • 1 cup water
  • 4 tbsp oil
  • 6 tbsp peanuts
  • 1 tsp cumin seeds
  • 7-8 curry leaves
  • 2-3 chopped green chilli
  • 1 cup chopped potatoes
  • Salt to taste
  • ¼ cup water
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • Some coriander leaves
  • Garnish with farali chivda and pomegranate seeds

Instructions

  • In a mixing bowl, take 1 cup of sabudana and wash it thoroughly. Add 1 cup of water and soak the sabudana for 4 hours.
  • Then, in a pressure cooker, heat 4 tbsp oil. Add 6 tbsp peanuts and fry until they turn golden brown and crispy. Transfer them to a plate and keep them aside.
  • In the same oil, add 1 tsp cumin seeds, a few curry leaves, and 2–3 chopped green chillies. Sauté for a few seconds.
  • Add 1 cup of chopped potatoes and salt. Sauté well.
  • Add ¼ cup of water and mix well. Cover the pressure cooker with the lid and cook on high flame for 1 whistle.
  • Meanwhile, in a mortar and pestle, add some of the fried peanuts and crush them slightly. Keep them aside.
  • Once the pressure cooker cools down, open the lid and check that the potatoes are properly cooked.
  • Add the soaked sabudana, crushed peanuts, a pinch of salt, 2 tbsp sugar, 1 tbsp lemon juice, and ¼ cup chopped coriander leaves. Mix everything well.
  • Cover the cooker with the lid and cook the khichdi on low flame for 5–7 minutes.
  • Cook until the sabudana turns transparent and the khichdi is completely cooked.
  • Serve hot sabudana khichdi topped with farali chivda and pomegranate seeds.

Notes

  • Wash the sabudana thoroughly until all the excess starch is removed and the water becomes completely clear.
  • Add 1 cup of water to soak 1 cup of sabudana.
  • Properly soaked sabudana should mash easily when pressed with your fingers.
  • Cut the potatoes into small pieces so they cook quickly and evenly.
  • Add very little water while cooking the potatoes.
  • Pressure cook on high flame for 1 whistle.
  • Open the pressure cooker only after it has cooled down completely.
  • Cover and cook the khichdi until all the sabudana becomes completely transparent.